Ingredients
Doenjang
Doenjang
It is a solid fermented paste made by crushing boiled soybeans into blocks (meju), soaking them in brine to ferment and age, and then straining out the solids.
Flavor
It has almost no sweetness and is characterized by a strong saltiness and a deep, savory umami taste (Deep Umami). Like Western cheese, it has a distinct, pungent, and deep fermented aroma.
Brands
Haechandle, Chung Jung One — usually packaged in brown or green plastic containers.
Where to buy
Asian markets like H-Mart, Amazon.
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Substitutes
It can be substituted with Japanese Miso Paste. However, since miso is sweeter and milder than doenjang, you should add a little extra soy sauce and add it at the final stage of cooking when using miso.
Storage
It will dry out and discolor if exposed to air, so press plastic wrap against the surface and store it in the refrigerator.
Used in
Doenjang Jjigae, Ssamjang, seasoning for meat marinades.
FAQ
Q. What is the crucial difference between Miso and Doenjang?
A. Miso is fermented with rice or barley, making it sweet and soft so the flavor dissipates if boiled for a long time, whereas Doenjang is made primarily from 100% soybeans, so the broth flavor becomes deeper the longer it is boiled.